A perfect combo of hot dogs and soft pretzels.
These Giant Cheesy Jalapeno Pretzel Dogs are wrapped are rolled in cheese, then wrapped in a jalapeno pepper dough, then bathed in a baking soda boil before being tossed in the oven and baked to a golden, savory pretzely perfection.
Notes: Depending on how much dough you want over your hot dogs, you can probably get maybe 5 or 6 of these. I opted for a more doughy, pretzely experience, so ended up with four. Mostly because of a beginner mistake and not sure of how much dough it would take to wrap and seal the hot dogs. But with better rationing for your dough, you can definitely get 5 or maybe more. But I guess they wouldn’t be Giant Cheesy Jalapeno Pretzel Dogs.
Time You Need
- ~1-hour resting
- ~15 minutes prep
- ~5 minutes baking soda bath
- ~20 minutes baking
- Yields: 4-5 corndogs
What You Need
- ~4-5 Hot dogs (Extra long bun length)
- 2 1/4 teaspoons of instant dry yeast (or 1 packet)
- 1 tbsp honey
- 4 cups of all-purpose flour
- 8-10 slices of sharp cheddar or pepper jack cheese.
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 1 1/2 cups of warm water
- 1 cup of diced canned jalapeno, drained and patted try with a paper towel
- 1/2 tsp salt
- For the bath:
- 20 cups of water
- 2 cups of baking soda
- 2 tbsp brown sugar
- 1 tbsp honey
- For topping:
- Coarse salt for sprinkling
- 1 tbsp butter
- 1 egg, beaten
- Wooden skewers
- * Ketchup, mustard, beer cheese or any other favorite dipping sauces
What You Do
- In a large mixing bowl, combine the warm water, yeast and brown sugar. Let it sit covered for about 10 minutes until the yeast activates into a nice foamy liquid.
- Then slowly incorporate the flour, diced jalapeno, olive oil, honey, and salt. Knead by hand or with a mixer on low for about 5-6 minutes – until dough fully incorporates together and starts pulling away from sides of the bowl.
- Place in a lightly greased bowl, cover, and let the dough rise for about one hour.
- While dough is rising, preheat the oven to 425, and line a baking sheet with foil or parchment paper and spray with cooking spray.
- Once dough is done rising, get your hot dogs ready and pat them down with a paper towel to remove any moisture.
- Take the dough and place a floured surface. Break the dough into about 4-5 equal parts. Take those parts and roll them into a nice long rope. Next, wrap two slices of cheese around each hot dog. Then take the dough, and wrap it tightly around the cheese and hot dog, making sure to seal both ends to ensure the dough is on tightly.
- Repeat for the rest of the hot dogs. Then set them to the side.
- For the baking soda bath, let the water get to a nice boil before slowly adding the baking soda (one cup at a time as it tends to froth up). Then stir on the brown sugar and honey.
- Using a skewer, poke it through the hot dog and then working one at a time, dip the corn dog into the bath. Let it sit for about a minute before removing. Place that corndog on the baking sheet and repeat the process for the rest. Make sure to remove the skewers before baking, then reattach them after. Alternatively, if you presoak the skewers in water, you can leave them in and bake with them.
- Once finished, brush the tops of the pretzel dogs with beaten egg.
- Place in the oven and bake for about 20 minutes or until the dough achieves a nice golden brown hue.
- While baking, melt that butter. When the dogs are done, remove from the oven and brush each with melted butter and top with coarse salt.
- Serve with some beer cheese, spicy ground mustard, or other favorite toppings!